Red Velvet Whoopie Pies

The first time I attempted red velvet whoopie pies, I accidentally dyed my kitchen counter bright pink. My roommate walked in, stared at the mess, and asked if I'd murdered a pink flamingo. Those cookies turned out incredible though, with this perfect cakey texture that made me understand why whoopie pies are called happiness in sandwich form.

I made these for my nieces birthday last spring and watched six kids go completely silent while eating them. Later I found red velvet crumbs on the porch railing, which means someone was hiding their stash like it was contraband. Now they request them for every family gathering.

Ingredients

• 2 cups all-purpose flour: The structure builder that keeps these cookies cakey without falling apart
• 2 tbsp unsweetened cocoa powder: Dont skip this or use Dutch-processed, it gives that subtle chocolate depth
• 1/2 tsp baking soda: Creates the perfect lift for those signature whoopie pie domes
• 1/4 tsp salt: Enhances chocolate flavor and balances sweetness
• 1/2 cup unsalted butter, softened: Room temperature is non-negotiable for proper creaming
• 1 cup granulated sugar: Cream this thoroughly with butter for that tender crumb
• 1 large egg: Also at room temperature to prevent batter separation
• 1 tsp vanilla extract: Pure extract makes a difference you can taste
• 1/2 cup buttermilk: The secret ingredient that makes red velvet so tender
• 1 tbsp red food coloring: Gel coloring gives deeper color with less liquid
• 1/2 cup unsalted butter, softened: For the filling, again really important its soft
• 1 1/2 cups powdered sugar, sifted: Sifting prevents lumpy filling
• 1 cup marshmallow creme: Marshmallow fluff works perfectly here
• 1 tsp vanilla extract: Vanilla bridges the gap between marshmallow and butter
• Pinch of salt: Just enough to make the filling sing

Instructions

Get everything ready:

Preheat your oven to 350F and line two baking sheets with parchment paper, trust me this saves cleanup time

Whisk the dry team:

In a medium bowl, combine flour, cocoa powder, baking soda, and salt until evenly blended

Cream butter and sugar:

Beat them together until light and fluffy, about 3 minutes, this creates air pockets for softness

Add egg and vanilla:

Mix in the egg and vanilla until incorporated, scraping down the bowl once

Make it red:

Pour in the buttermilk and red food coloring, mixing until the batter looks like velvet

Combine everything:

Fold in the dry ingredients just until no flour streaks remain, dont overmix

Scoop and space:

Drop rounded tablespoons onto prepared sheets, leaving 2 inches between each

Bake to perfection:

Bake 10 to 12 minutes until they spring back when touched, then cool 5 minutes on the pans

Make the filling:

Beat butter until smooth, add powdered sugar, then fold in marshmallow creme, vanilla, and salt

Assemble:

Spread filling on half the cookies and top with remaining ones to create sandwiches

Save

My dad tried to be helpful and put the assembled whoopie pies in the refrigerator to set faster. The marshmallow filling seized up and became weirdly firm, but he still ate three of them and claimed they were even better that way. Sometimes kitchen mistakes turn into family traditions.

Making Them Ahead

The cookie shells freeze beautifully for up to a month. I bake a double batch on Sundays and store them in freezer bags, then just thaw and fill whenever someone pops over unexpectedly.

Filling Variations

Add softened cream cheese to the marshmallow filling for tanginess. During winter holidays I swap red food coloring for peppermint extract and white coloring, making them look like tiny snowball sandwiches.

Serving Suggestions

These disappear fastest at potlucks when cut in half so people can try them without committing. They pair perfectly with cold milk, hot coffee, or even placed atop vanilla ice cream for an instant sundae upgrade.

• Roll the edges in sprinkles for birthday versions
• Mini chocolate chips stuck to the filling edges add crunch
• Wrap individually in parchment for easy lunchbox treats

Save

Every time I pull a fresh batch from the oven, that marshmallow sweetness fills the kitchen and I remember why baking became my love language. Hope these bring some joy to your kitchen too.

Recipe FAQs

→ What makes the cookies soft and cake-like?

The combination of buttermilk, baking soda, and creamed butter creates a tender crumb and moist texture in the red velvet cookies.

→ How do I achieve the vibrant red color?

Adding red food coloring to the batter brings out the classic deep red hue characteristic of velvet treats.

→ Can I customize the filling?

Yes, for a tangier twist, cream cheese can be added to the marshmallow filling to balance sweetness and add richness.

→ How should I store the finished sandwiches?

Store them in an airtight container at room temperature for up to two days or refrigerate to keep them fresh longer.

→ What tools are recommended for preparation?

Mixing bowls, an electric or stand mixer, measuring utensils, baking sheets lined with parchment, and a wire rack are essential for best results.

→ Are there any common allergens to note?

These treats contain wheat (gluten), eggs, and dairy. Check marshmallow creme labels for additional allergens if necessary.